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1
When you bring the chicken home from the market, unwrap it and sprinkle it generously with salt.
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2
Cover and refrigerate it until ready to cook.
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3
Bring the bird to room temperature before cooking.
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4
Do not rub off the salt.
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5
Preheat the oven to 400F.
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6
In a large ovenproof skillet warm the butter and olive oil over medium heat.
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7
Brown the chicken breast side down, for 3 to 5 minutes then turn it over and brown the other side for 3 to 5 minutes.
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8
Place the skillet in the oven and roast the chicken for 45 minutes.
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9
Pour the port over the chicken and baste it.
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10
Roast for 10 minutes more, than add the orange juice and baste again.
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11
Roast for about 5 minutes more.
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12
The chicken is done when the juices of the thigh run clear when pierced with the blade of a sharp knife, or when the thigh wiggles easily.
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13
Remove the chicken from the oven, transfer it to a cutting board, and let it rest as you make the sauce.
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14
Skim as much fat off the top of the juices in the skillet as you can and discard.
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15
Place the skillet over medium heat and add the cream, stirring up the crispy bits on the bottom.
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16
Add about half the orange zest and allow the sauce to reduce as you stir constantly for a few minutes.
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17
Carve the chicken and transfer it to a serving platter.
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18
Pour some of the sauce over the chicken and transfer the rest into a gravy boat or small pitcher and serve it at the table.
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19
Sprinkle the remaining orange zest over the chicken.
